Chestnut Celery Root Soup

In my organic produce box, I received both fresh chestnuts and celery root, so I thought I would make a nice winter soup out of them.

Chestnut Celery Root Soup

* Prep Time: 15 minutes
* Cook Time: 45 minutes
* Ingredients:

• 4 tbsp olive oil
• 1 celery root, peeled, cut into 1" cubes
• 1/2 cup roasted chestnuts, shelled, chopped
• 1 yellow onion, chopped
• 1 leek, white parts, chopped
• 2 cloves garlic, minced
• 2 tsp fresh thyme
• 2 bay leaves
• 1/2 tsp nutmeg
• 1 tbsp fresh tarragon, minced
• salt and pepper, to taste
• 8 cups vegetable broth
• 1 1/2 cups non-dairy milk*
• 1/2 dry white wine*
• croutons, to top

* Recipe:

1. In a large pot, heat the olive oil over medium temperature. Add the onion, leek, salt, and pepper. Cook until onions are translucent.
2. Next, add the celery root, chestnuts, garlic, thyme, bay leaves, nutmeg, and tarragon. Cook until celery root is starting to become tender, about 10 minutes.
3. Add in the vegetable stock and milk. Cook for another 30 minutes over low to medium heat or until celery root is completely tender.
4. Add in the white wine. Cook for another 5 minutes or so.
5. Puree the soup in batches. Serve with croutons and drizzled olive oil.

* Note: For non-dairy milk, I used flax seed milk. Use whatever you prefer. Make sure your wine is vegan.

Vegan Thanksgiving Feast: Part One

This feast will be posted in four parts. There will be several sides, a main entree dish, and of course, dessert. Enjoy! Happy Tofurky Day. :D

Wine Dijon Brussel Sprouts

* Prep Time: 5-10 minutes
* Cook Time: 20 minutes
* Ingredients:

• 2 1/2 tbsp olive oil
• 1 lb. brussel sprouts, halved, ends trimmed
• 1/2 white onion, small
• 4 sprigs fresh thyme
• 2 1/2 tbsp dijon mustard
• 1/4 dry white wine*
• salt and pepper, to taste
• 1-2 tbsp slivered almonds
• 1-2 tbsp dried cranberries

* Recipe:

1. Heat a pan over medium heat and add olive oil. Once hot, cook the onions until translucent. 
2. Sautee the brussel sprouts until almost tender.
3. Add the thyme, mustard, wine, salt, and pepper. Cook for another 2 minutes or so.
4. Toss in the almonds and cranberries and cook for another couple minutes.
5. Brussel sprouts should be cooked through and a fork can easily pass through.

* Note: Make sure your wine in vegan on Barnivore.


Glazed Pearl Onions

* Prep Time: 5 minutes
* Cook Time: 15-20 minutes
* Ingredients:

• 2 cups pearl onions, skin peeled
• 1 cup vegetable broth
• 2 tbsp molasses
• 2 tbsp apple cider vinegar
• 2 tbsp soy butter*
• salt and pepper, to taste
• 1 tbsp fresh parsley, chopped

* Recipe:

1. Combine the broth, molasses, vinegar, soy butter, salt, and pepper in a small pot. Cook over medium heat and reduce.
2. Add the onions once the sauce has started to reduce. Cook until a fork can go through them.
3. Top with parsley.

* Note: For soy butter, I used olive oil based Earth Balance. This recipe was modified from Food Network Magazine in their 2011 Thanksgiving edition.


Purple Mashed Potatoes

* Prep Time: 10 minutes
* Cook Time: 30-40 minutes
* Ingredients:

• 1 1/2 - 2 lb. purple potatoes, washed, skin removed
• 2 tbsp soy butter
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh chives, chopped
• salt and pepper, to taste
• 3 tbsp vegan sour cream*
• 1/3 cup non-dairy milk*
• 3 tbsp shallot, carmelized, to top
• chives, to top

* Recipe:

1. Boil potatoes in water until tender.
2. Mash potatoes with the rest of the ingredients.
3. Top with caramelized shallots and chives.

* Note: For vegan sour cream, I used Tofutti. The non-dairy milk I used was Silk soymilk, but feel free to use any type you wish.

Spiced Butternut Squash Soup

It is soup season at long last. My favorite of all seasons! Time to take out those crock pots, everyone.

Spiced Butternut Squash Soup

 * Prep Time: 10-15 minutes
* Cook Time: 1 hour
* Ingredients:

• 2 tbsp soy butter*
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger root, minced
• 1 leek, white parts, diced
• 1 carrot, diced
• 2 small to medium butternut squash, peeled, cubed
• 2 russet potatoes, peeled, cubed
• 2 bay leaves
• 6 cups vegetable broth
• salt and pepper, to taste
• 1/4 tsp nutmeg
• 1/4 tsp all spice
• 1/8 tsp ground clove
• 1/8 tsp ground marjoram
• 1/8 tsp ground fennel
• 1/8 tsp cayenne pepper
• 1/2 cup white wine*
• 1 cup non-dairy milk*
• vegan sour cream, to top, to taste*

* Recipe:

1. In a large pot, melt the soy butter and add the onions. Cook until translucent.
2. Next, add the garlic, ginger, and leeks. Stir occasionally for about 10 minutes.
3. Add the carrot, butternut squash, potatoes, bay leaves, and vegetable broth. Cook for about 30 minutes or until the root vegetables are soft.
4. Add the spices, wine, and milk. Cook for another 5 minutes.
5. In batches, puree the soup. Enjoy with a dollop of vegan sour cream.

* Note: For soy butter, I used Earth Balance olive oil based brand. Make sure your white wine is vegan. I used Earth Balance unsweetened soymilk for non-dairy milk. For vegan sour cream, I used Tofutti brand.

In the picture, it's not quite as orange-ish as it should have been because I only used one butternut squash, therefore I upped it to two. I also cut the cayenne in this because I found it a bit too spicy for me. The bread in the picture is homemade whole wheat rolls made via this recipe (made vegan, of course).

Pumpkin Curry Soup

I wanted to make an adult-friendly recipe to go along with my kid-friendly Halloween posts. I do love gourds and squash, so I picked up an heirloom pumpkin. Pumpkin curry soup was born (plus getting some fresh pumpkin seeds to roast too!).

Pumpkin Curry Soup

* Prep Time: 15 minutes 
* Cook Time: 1 1/2 - 2 hours
* Ingredients: 

• 6 cups of one small-medium sized heirloom pumpkin, roasted
• 3 tbsp olive oil
• 1/2 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 cup Granny apples, diced
• 1 leek, white parts, diced
• 6 cups vegetable broth
• 2 cups non-dairy milk*
• 1/3 cup brown sugar*
• 1 tbsp + 1 tsp curry powder
• 1 tsp dried oregano
• 1/4 tsp ground coriander
• 1/4 tsp ground ginger
• 1/8 tsp nutmeg
• 1/8 tsp cinnamon
• pinch cayenne pepper
• salt and pepper, to taste
• curried pumpkin seeds, toasted, to taste
• whole wheat bread, crust removed, cut in ghost shape, toasted, to taste
  

* Recipe:

1. Roast the pumpkin for 45-60 minutes according to these instructions.
2. In a large pot, add 2 tbsp of olive oil and the onion. Sweat until translucent.
3. Add the garlic, apples, and leek. Cook for another 5-10 minutes.
4. Next, add the vegetable broth, non-dairy milk, pumpkin, sugar, and all the spices.
5. Cook for another 30 minutes or so.
6. While soup is cooking, take about 1/4 cup of pumpkin seeds, combine with 1 tbsp olive oil,  and 1 tsp curry powder. Roast in oven for about 15 minutes until golden brown.
7. Puree in batches.
8. Serve with roasted pumpkin seeds and ghost shaped whole wheat crostini.

* Note: For non-dairy milk, I used almond milk. Feel free to use whatever you wish. Make sure your sugar is vegan!

Ginger, Carrot, Beet, & Sweet Potato Soup Revisited

Every week, I get a box of organic vegetables from Door-To-Door Organics delivered to me (they even carry Upton's Naturals seitan which can be sent to your house too). Last week, they gave me beets, carrots, and sweet potatoes. I already had ginger and the rest of the ingredients, so I thought back to one of my first recipes on this blog back in early 2009. I remade it with better pictures this time, though!

Ginger, Carrot, Beet, & Sweet Potato Soup

* Prep Time: 15 minutes

* Cook Time: 45 minutes

* Ingredients:

• 1 large beet (diced)
• 2 tablespoons olive oil
• 1/2 of a medium onion (chopped)
• 3-4 large carrots (diced)
• 2-3 small sweet potatoes, diced 
• 1/3rd small ginger root (minced)
• 2 cloves of garlic (minced)
• 4 cups of vegetable stock
• 1 teaspoons salt
• 1 teaspoon black pepper
• 1/2-1 teaspoon ground ginger
• dash of onion powder
• dash of garlic salt
• dash of all-purpose seasoning
• dash of oregano
• dash of dried dill weed

* Recipe:

1. Add olive oil and all the spices to medium pot. Add chopped onions and sautee until translucent.
2. While onions are cooking, peel the beet, carrots, and sweet potatoes. Dice all.
3. As the onions begin to cook, add the garlic and ginger root to the pot.
4. Add the carrots, cook for 5 minutes.
5. Put the beets and sweet potatoes in and the vegetable stock. Simmer for 30-40 minutes.
6. When done cooking, put in a blender to make a puree. Serve hot.

* Note: I did not throughly puree. I wanted a few chunks of vegetables in there.

This is a great cold weather soup. The combination of ingredients doesn't make it too earthy (as beets tend to taste in soups), but hearty instead.

Bangers and Mash with Mushy Peas & Onion Gravy

Last year, I went back to London and dined at a newer restaurant, Zilli. I had bangers and mash there as well as at manna restaurant. I preferred manna's to Zilli's, but either way, I was inspired to make my own. The mushy peas are not traditional as they should be soaked overnight. This is a quick version.

Bangers and Mash with Mushy Peas & Onion Gravy

* Prep Time: 15 minutes
* Cook Time: 30-40 minutes
* Ingredients (for bangers and mash):

• 1/2 VM's "My Mom's Mashed Potatoes" recipe
• 4 vegan sausages*

* Ingredients (for mushy peas):

• 8 oz frozen peas
• 1/4 cup water
• salt and pepper, to taste
• pinch sugar*
• 2 tbsp soy butter*

* Ingredients (for onion gravy):

• 1/4 small yellow onion, finely sliced
• 1 tbsp olive oil
• 2 tbsp whole wheat flour*
• 1 tsp Dijon mustard
• 1/4 cup white wine*
• 1 cup vegetable stock
• pepper, to taste
• 1 tbsp cornstarch mixed with water

* Recipe (for bangers and mash):

1. In a grill pan on medium heat, place the vegan sausages and cook each side turning over every few minutes. Cook for a total of about 10-15 minutes. 

* Recipe (for mushy peas):

1. In a small pot, add peas and water. Cook over medium heat for about 5 minutes.
2. Add the salt, pepper, sugar, and butter. Cook for another 5-10 minutes until all the liquid has evaporated.
3. Mash the peas when done cooking.

* Recipe (for onion gravy):

1. Add olive oil to a small sauce pan and heat over medium heat. Add the onions and cook until translucent.
2. Next, add the flour and combine well with the onions. Put in the remaining ingredients.
3. Cook for another 5 minutes, stirring constantly, until the gravy is thick.

* Note: For vegan sausages, I used Field Roast brand. I would say the Smoked Apple Sage would be the best to use for this recipe. Of course, one could always use Tofurky or others. Make sure your sugar is vegan! For soy butter, I like the olive oil based Earth Balance. I used whole wheat flour because I was out of all-purpose flour. Feel free to use whatever you wish. Lastly, make sure your wine is vegan. Frey and Bonterra (their whites are vegan, but their red wine is not, to note) are vegan. 

Chick'n Scallopini with Wild Mushroom Risotto

Tasty and a perfect romantic dinner. ♥

Chick'n Scallopini with Wild Mushroom Risotto

* Prep Time: 15 minutes
* Cook Time: 45 minutes
* Ingredients (for risotto):

• 1 cup white rice
• 2 cups water
• 2 5 oz. bags dried wild mushrooms, dehydrated, sliced
• 1 cube vegetable bouillon, follow directions
• 1/4 cup chopped parsley
• 3 cloves garlic, minced
• 1/2 small yellow onion, chopped
• 4 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1/4 cup basil, chiffonade 
  
• salt and pepper, to taste
• vegan Parmesan, to taste* 

* Ingredients (for chick'n):

• 1 tbsp olive oil
• 2 Gardein chick'n scallopini patties*
• 1/2 small yellow onion, sliced
• 2 garlic cloves, minced
• 1/4 cup pinot grigio white wine*
• 3 sprigs fresh thyme, stems removed
• 2 tbsp Daiya mozzarella, split between scallopini*
• 1/2 medium lemon, juiced
• basil, chopped, to top 
  

* Recipe (for risotto):

1. Dehydrate the wild mushrooms in boiling water until soft, about 10 minutes.
2. Remove mushrooms and slice, reserving water to make broth.
3. With mushroom water, add the cube of bouillon and the amount of remaining water needed for two cups. Bring to boil.
4. In a skillet, add 2 tbsp of olive oil and sautee onions with salt until translucent and soft.
5. Add remaining oil and cook the garlic and mushrooms, about 5 minutes.
6. Next, add the rice, parsley, rosemary, basil, vegan Parmesan, remaining salt, and pepper. Sautee until rice starts to brown, stirring constantly. Add a ladle full of broth at a time, stirring until all the liquid has been absorbed.
7. Repeat the process until all the broth has been used.

* Recipe (for chick'n):

1. Add oil to skillet and caramelize onions.
2. Next, add garlic, thyme, and scallopini. Cook through until scallopini is golden brown. Add wine to deglaze.
3. As wine is cooking down, add lemon juice. Allow the sauce to cook.
4. Remove scallopini and slice in thin strips.
5. Top with sauteed onions, wine reduction, Daiya, and bake to melt cheese at 200 degrees.
6. Remove and place atop risotto.
7. Sprinkle basil over dish.

* Note: For vegan Parmesan, I use Galaxy brand. Gardein is a great mock meat company that you can find in most groceries. Make sure your wine is vegan! Daiya is a tapioca based cheeze product that has become readily available at most health food stores. You can also find it online. 

Lemon & Lavender Chick'n with Quinoa Pilaf and Asparagus

I was inspired by the spice rack on this one!


Lemon & Lavender Chick'n with Quinoa Pilaf and Asparagus

* Prep Time: 10 minutes
* Cook Time: 40 minutes
* Ingredients (for quinoa pilaf):

• 1/2 cup quinoa, rinsed
• 1 cup water
• 1 tbsp olive oil
• 1/2 small yellow onion, diced
• 2 cloves garlic, minced
• 1/2 cup mushrooms, sliced
• 1 stalk celery, diced
• 1 carrot, diced
• 1/2 red and orange bell pepper, diced
• 1/2 zephyr squash, diced*
• 3 small tomatoes, diced
• 1/2 cup vegetable stock
• truffle salt, to taste*
• fresh ground black pepper, to taste
• 1 tsp basil
• 1 tsp oregano
• 1 tbsp fresh cilantro, minced

* Ingredients (for lemon & lavender chick'n):

• 3 tbsp Mediterranean spiced olive oil*
• 1 tsp Herbs de Provence with lavender*
• 1/2 tsp garlic powder
• 1/2 tsp lemon zest
• 1/2 tsp truffle salt
• 1/2 tsp fresh ground black pepper, to taste
• 1 tbsp lemon juice
• tiny pinch saffron
• 1 package Gardein chick'n scallopini*

* Ingredients (for asparagus):

• 1 bunch green asparagus
• 1 tbsp balsamic reduction, drizzled*

* Recipe (for quinoa pilaf):

1. Place quinoa and water in a small pot and cook covered on medium to low heat for 15 minutes.
2. Meanwhile in another medium pot, add olive oil and bring to medium heat. Throw in the onions, garlic, and mushrooms. Cook until onions are translucent.
3. Add celery and carrots and cook for another 5 minutes.
4. Add bell peppers, squash, tomatoes, stock, salt, pepper, basil, and oregano. Cook for another 10 minutes.
5. Mix in the cooked quinoa with the vegetables. Add the cilantro. Cook on low for another 5 minutes if it is too mushy still.

* Recipe (for lemon & lavender chick'n):

1. Heat skillet to medium heat.
2. Mix all ingredients except chick'n patties. Add to skillet.
3. Place the patties in skillet and cook on both sides until done, about 5-10 minutes.

* Recipe (for asparagus):

1. Cut ends off asparagus and steam in large pot for about 10 minutes until tender.
2. Drizzle with balsamic reduction.

* Note: Zephyr squash were readily available at my local health food store with their organic produce. You could use an ordinary squash. Truffle salt is just something I picked up. Regular salt will do. The Mediterranean infused olive oil is again something I picked up. Feel free to use a regular olive oil versus an infused one. I couldn't find straight dried lavender and as a result I ended up with the Herbs de Provence with lavender which I think I like better anyways! Gardein is a great company and one can find it at most grocery stores with the organic products or Boca products. Lastly, the balsamic reduction is something I found bottled in the spice aisle at the store. One could just drizzle plain old balsamic on top if they chose.

Recap: The Chicago Vegan Chef Showdown

This weekend was the Chicago Vegan Chef Showdown. All proceeds from this event went to Mercy For Animals life-saving work to help promote veganism and reduce the suffering of farmed animals in the United States. Each team or contestant had to use Upton's Naturals seitan (any one of their varieties) in their dish as they were hosting this event. The event was held at the Funky Buddha Lounge here in Chicago on July 23rd. The turnout was incredible! Over 200 people showed up to support the competitors, MFA, and Upton's Naturals. Vegan Miss competed with one of my favorites, my deep dish vegan pizza. My friends and I spent the whole day before making pizza after pizza; in total, fourteen! So much pizza! We had quite the assembly line after a while going on in the kitchen. ;]

Though Vegan Miss did not place, two of MFA's great volunteers, Meagen and Blythe, won third with their cheeze and seitan ravioli's. A company called the Rootsy Vegan won first place with their jerk seitan which was really good. Dishes of the day were a "beef" curry with raita and rice, seitan tacos with a mango salsa, empanadas (won second, very tasty - indeed!), corn bread muffins with seitan and a glaze, seitan and pasta, and others. Kelly Peloza of the Vegan Cookie Connoisseur and Seitan Beats Your Meat was competing too - right next to VM! Congratulations to all the winners and great job to all contestants! We all worked really hard.

I very much enjoyed this event and the preparations I had to make ahead of time. We made business cards, a sign, a new blog layout, and did a little antique shopping to decorate the table. Alas, there was to be a flier with the recipe instructions, but time became an issue and it was never printed.

Many, many thanks to Chicago Soydairy for helping this blog doll out with a massive amount of Teese mozzarella. Could not have done it without them! 


Photo Credit: Louis McGill

French Onion Soup

This week, my friend and I decided to co-blog a recipe. He posted his version on his website, Firewater Kitchen. His blog is dedicated to alcohol, either creating libations or cooking with booze. The French onion soup I normally make just has red wine, though we also made this with brandy.


French Onion Soup

* Prep Time: 10 minutes
* Cook Time: 1 hour

* Ingredients (for soup):  

• 4 cups vegetable broth
• 2 tbsp soy butter*
• 4 small red onions, diced
• 4-5 sprigs fresh thyme
• 1 bay leaf
• 1/2 cup brandy
• 1/2 cup red wine
• salt and pepper, to taste

* Ingredients (for topping): 

• fresh baguette, sliced
• mozzarella soy cheeze, sliced*

* Recipe:

1. Dice your onions and set aside.
2. Place pot on medium heat and add butter. Once melted, add the onions, bay leaf, and salt and pepper.
3. Caramelize the onions for about half an hour, stirring here and there so they do not stick.
4. Add the brandy and allow to deglaze. Add the stock, red wine, and thyme.
5. Cook the soup for another 20-30 minutes.
6. While the soup is cooking, slice the baguette and top with the cheeze. Bake in oven at 350 degrees until the cheese begins to melt.
7. Place soup in bowl and top with the cheeze bread slice. Enjoy!

 * Note: The soy butter I used is Earth Balance. For the cheeze, I used Chicago Soydairy's Teese brand. Make sure your alcohol is vegan. Check out Barnivore for more information.